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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...-packing and kept in refrigeration, regardless of storage temperature, appear to lose quality after four...”Access document
Master thesis
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“... after treatment and during three weeks of storage. From ozone treatments applied to whole fresh fish...”
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“... of 415 sarcoplasmic proteins, and after filtering, 181 and 46 proteins were found exclusively...”
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Doctoral thesis
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“...-gp63 ELISA analyses showed a degradation of antigen proteins in both formulations after 12-month storage and...”
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Article
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